Jay was here for dinner tonight. I’ve been meaning to make this dish for several weeks, but I’ve been unable to find grouper. It would also be good with halibut, cod, or any other firm white fish, but I really wanted to try grouper. The dish was easy to make, although I needed to add a bit more olive oil to the pesto in order to get it to puree in the blender. The mini food processor may have worked better. I used a bamboo steamer to cook the fish – it took about 20 minutes to steam, much longer than I anticipated. Both Larry and Jay really liked this dinner. The recipe for the grouper is also in Fine Cooking’s Quick and Delicious special issue (the one with the red cover).
- Steamed Grouper with Sun-Dried Tomato Pesto (Fine Cooking #15, July 1996, p, 53)
- Mushrooms & Spinach with Soppressata Crisps (Fine Cooking #62, January 2004, p. 49)
- Orzo with Butter and Pecorino Romano
Wine: Crane Canyon 2001 Pinot Noir (Russian River Valley, California). Not bad. Nothing special. From a small producer.
Ok, so Jay and Larry really liked it. Do you?
I’ve made better. I was irritated because it took so long to steam. I think I like my fish in the pan better, so it gets that nice crust. It wasn’t bad, though.
looks good to me:) you’re much too hard on yourself Sheri!
Hey, you’ve known me long enough to know that everything must be perfect or I’m just not happy! :)